Turkey & Vegetable Chili with Avocado, Cheddar & Cilantro

Directions

1. Chop the onion into small pieces and place them in a medium bowl with the minced garlic.
2. Rinse and dice the bell pepper, celery, and jalapeño; trim ends and set aside the jalapeño for later use if desired.
3. Heat a medium saucepan over medium-high heat, then add a thin coating of virgin coconut oil and swirl to coat the bottom.
4. Add onion, garlic, bell pepper, celery, and jalapeño; cook, stirring often, until the vegetables soften, about 3–4 minutes.
5. Add the ground turkey to the pan; break it up with a spoon and cook until browned and crumbly, about 3–4 minutes.
6. Stir in chili powder, cumin, salt, and black pepper until the meat is coated and fragrant.
7. Pour in the diced tomatoes and simmer the mixture, stirring occasionally, until it thickens slightly, about 8–10 minutes.
8. Chop cilantro leaves, discarding the stems, and fold about half into the chili; reserve the rest for garnish.
9. Halve the avocado, remove the pit, and dice the flesh. Grate the cheddar to yield about 1/2 cup.
10. Cut the lime into wedges to squeeze over bowls at serving time.
11. Ladle the chili into bowls and top with avocado, cheddar, cilantro, and lime wedges before serving.